Dragon Fruit Panna Cotta Popsicle

Ingredients:

Fruit:

Dragon Fruit, puree

10 tbsp sugar

1/2 cup water or more

1 tsp gelatin powder, red 

Cream Pudding:

1/4 cup water

1 tbsp. gelatin powder, white

1/4 cup heavy cream

1/4 cup milk

1 tbsp. sugar

Procedure:

1. Puree the fruit of your choice in a small bowl, (I choose dragon fruit because it adds color for attraction) and stir in the gelatin powder and sugar. Set aside.

2. Pour milk in to a small bowl, and stir in the gelatin powder and set aside.

3. In a sauce pan, stir the dragon fruit puree mixed and simmer. Remove from heat and pour into individual ramekin dish half full or your preferred molding dish. ( I used Popsicle molder and it looks great). Let it cool and pour in the cream pudding on top of the fruit puree, keep in the fridge as soon as the pudding cools down for 4 hours, but preferably overnight before serving.

Breaded Lady Fingers or Okra

Preparation: 15 minutes
Cook: 15 minutes
Ready: 30 minutes
Serving: 4 persons

Ingredients:

12 pcs Lady fingers (Okra)
1 egg, beaten
1 cup flour
1 cup breadcrumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Procedure:

1. Clean the okra and remove the top and bottom part. Pat dry with paper towel. Set aside.
2. In a small bowl, crack the egg and sprinkle with salt and pepper and beat using fork . Meanwhile, put the flour and breadcrumbs on a 2 separate bowl or container.
3. Heat oil in a large skillet over medium-high heat. Roll the okra on the flour and soak okra on the seasoned beaten egg and dredge okra in the breadcrumbs, coating evenly. Carefully place breaded okra in hot oil; cook until lightly golden brown about 2 to 3 minutes each side. Reduce heat to medium when okra first start to brown, and cook unlit golden brown, Drain on paper towels.
4. Serve with soy sauce with calamansi or your favorite dip. 

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Soy-Glazed Salmon Steaks

Soy-Glazed Salmon Steaks

 

Ingredients:

 

25 ml soy sauce

2 tbsp. soft brown sugar

1 garlic clove, crushed

1/2 tsp sesame oil

2 Salmon steaks

2 bunches bok choi (petchay), chopped

1 large lime. halved

olive oil

1 bunch spring onions, thinly sliced

1 tbsp. sesame seeds, toasted

 

 

Procedure:

 

1. Add soy sauce and brown sugar to a small saucepan and simmer over medium heat until the sugar has dissolved.

 

2. Add the garlic and sesame oil and stir for 2 minutes. Remove from the heat and set aside.

 

3. Cover salmon steaks with the soy marinade and set aside for 5 minutes.

 

 

Marination

 

4. Pan-fry the Salmon steaks for 1 minute each side or for 2 minutes on medium heat. Set aside.

 

5. Pan-fry the bok choy only for a few minutes and add to a bowl and squeeze over the lime juice and little olive oil. Serve the Salmon steaks with a side of grilled vegetables such as roasted carrots and eggplant, scattered with spring onions and sesame seeds for extra flavor. Serve hot and don't forget to share.

Nilagang Baboy (Boiled Pork with Vegetables)

Nilagang Baboy (Boiled Pork with Vegetables)

 

Ingredients :

1/2 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces

 

       5-6 cups water

1 onion, quartered

1 medium size fresh corn on cob ( cut)

1/4 tsp. peppercorn

1 potatoes, quartered

 

1 medium size carrots, quarttered

 

pechay (bok choy) or cabbage leaves

 

salt to taste or patis

 

Procedures :

 

1. Place pork, onion and pepper corn in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add corn on cob, carrots and potatoes. Cook until tender.
4. Add pechay or cabbage leaves. Do not overcook the green vegetables.
5. Remove from heat. Serve hot and don't forget to share.

Kutsinta

 

Kutsinta

Ingredients:

 

1 1/2 cup rice flour

1/2 cup all-purpose flour

1 cup brown sugar

3 cups water

1 1/2 tsp lye water

2 tsp anatto seeds/asuete

 

Procedure:

 

1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
4. Place the mixture into individual molds and steam for 40 minutes to an hour.
5. Serve with grated or shredded coconut on top. Share and Enjoy!

Polvoron (Oreo Cookies and Cream)

 

 

Polvoron (Oreo Cookies and Cream)

 

Ingredients:

 

1 cup All-purpose flour (sifted)

½ cup full cream powered milk

½ cup confectioner sugar (fine sugar)

½ cup soft melted butter

1 cup Oreo cookies and cream

 

Procedure:

 

1.     Toast the flour in a pan over a medium heat.

2.     Stir continuously until light brown and turn off the heat.

3.     Transfer the toasted flour to a mixing bowl

4.     Add the rest of the ingredients to the bowl and mix well.

5.     Use the polvoron molder to form the mixture.

6.     Make sure that you could pick the polvoron without crumbling straight away.

7.     Wrap them with colored cellophane or Japanese paper. Serve and don’t forget to share.

Calamares

 

Calamares

 

Ingredients:

500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
¼ cup corn flour
salt and pepper to taste
vegetable oil for frying

Procedure:
1. In a bowl, combine flour, egg, salt and pepper. Mix well.

2. Add squid.

3. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.

4. Remove squids in the pan and drain on paper towels.

5. Serve with your favorite dip. Don’t forget to share.

Ginataang Bilo-Bilo

 

Ginataang Bilo-Bilo



Ingedients:

 

Dough balls

1 cup plus 2 Tbs.rice flour
2/3 cup water
1/2 cup sugar
6 cups water

 

Stew

 

4-15 oz. cans coconut milk or powder

1/2 cup sugar

4 ripe bananas (saba), peeled and cut into cubes

2 cups sweet potato (kamote) cut into cubes

2 cups jackfruit (langka), cut into strips (reserve the syrup)

1/2 cup tapioca pearls (sago)

 

Procedure:

 

Make the dough balls:

 

1. In a small mixing bowl, combine sweet rice flour with the 2/3 cup water.
2. Mix together to form a dough. Roll the dough in to marble-sized balls.
3. Place the dough balls in a plate and cover with a damp tea towel or paper towel.
4. Pour 6 cups of water and 1/2 cup sugar in to a saucepan.
5. Bring to a simmer to dissolve the sugar.
6. Then, carefully drop in the dough balls.
7. When they float to the top, scoop them out and place in a bowl.

 

Make the stew:

1. In a large pot, combine coconut milk, water, reserved syrup from the jackfruit and 1/2 cup sugar.
2. Bring to a boil and then lower heat to a simmer.
3. Add the sweet potatoes.Cook till tender.
4. Add the bananas and tapioca pearls.Cook till the bananas are tender and the tapioca pearls are translucent.
5. Add the jackfruit and rice balls last. Cook till the jackfruit is soft. Share and enjoy.

 

 

 

 

Ukoy (Deep Fry Squash with Shrimp)

 

Ukoy (Deep Fry Squash with Shrimp)

 

Ingredients:



 

1 cup small shrimps, cleaned

 

4 cups of grated squash

 

1 big carrots (grated)

1 cup cornstarch

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 piece raw egg

1/4 teaspoon baking powder

2 cups cooking oil

 

Procedure:

1. Combine cornstarch, flour, baking powder, egg, salt, and ground black pepper then stir until diluted.

2. Add the shrimps, squash and carrots in the mixture and lightly stir to distribute.

3. Heat a frying pan or small cooking pot and pour-in the cooking oil.

4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.

5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.

6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.

7. Remove the paper towel and serve with your favorite deep or vinegar with crushed garlic, salt, black pepper and siling labuyo (hot chili).

8. Share and enjoy!

Sponge Gourd and Misua with Meatballs (Patola) Soup

 

Sponge Gourd and Misua with Meatballs (Patola) Soup

  

Ingredients:

2 medium sponge gourd - peeled and cut diagonally in half inch thick

1/4 lb minced pork
1/2 package of Miswa noodles
1 small onion - diced small
4 cloves garlic - minced
1 tbsp. vegetable/olive oil

5 cups water as broth

 Salt and Pepper to taste

 

Meatballs Ingredients:

 

1 lb ground pork/beef /turkey/chicken

1 egg

1/2 of small onion - finely chopped

1 small carrot - finely chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1 Tablespoon cornstarch

 

 

Procedures: 

1. In a bowl, combine all the meatballs ingredients.
2. Set aside in the refrigerator for 1/2 hour.
3. Place  a casserole over high heat.
4. Add vegetable/olive oil.
5. When the oil is hot, add onion, garlic.
6. Saute until onion is translucent.
7.  Add broth ( plain water) then let it boil.
8. Add meatballs, sponge gourd, and noodles.
9. Let it boil until meat is done and noodles become soft.
10. Add salt and pepper to taste.
11. Serve hot. Don't forget to share and ENJOY!